How to make Crême Fraîche

So I was doing a jewish recipe and came across this nata fresca or creme fraiche. 

I was like: okay and what the heck is that now? and it is NOT SOUR CREAM, NOPE!  This cream is fermented with dariy ferments and sour cream is fermented with acidic ferments like vinegar and lemon so it is a lot more acidic. This cream is so nice but has a tang to it, but not that much. 

So another new concept, it never ends, but hey this is why cooking is so fun, isn't it? It is like a wonderful lesson of interesting chemistry that you actually get to eat later. This post was probably the best. 

But it isn't hard, you only need 2 things.

INGREDIENTS:

-1.5 tablespoons of natural yogurt.

-250 ml of heavy cream.

No steps, just mix it all together at room temperature and then let it sit for 24 hours near the heating, so around 20 degrees. It will thicken, after the 24 hours, stir together and place in fridge and it will thicken even more in a mason jar. 

Voila, le secret de la francaise cuisine. 

So the photos here below are the one on the left, after the 24 hours, it was ready, and had thicken and then the photo on the right is after one night in the fridge. It was so so good, and the texture like a dream come true. Imagine adding sugar to it.....